Page 50 - CWA MAY-JUNE 2020-v2

名

厨

食

谱
ASIAN STYLE CURRY

SEAFOOD PAELLA

By Chef Chef Eric Neo| Serves 4

InterContinental Singapore

2tbsp canola oil
1 onion, finely chopped
2 garlic clove, finely chopped
½ carrot, diced
5 shiitake mushroom, diced
1 celery, diced
2tbsp meat curry powder 1. In a paella pan, heat canola oil over medium
1tsp yellow turmeric heat. Add finely chopped onion and sauté until soft. Add
1 cinnamon stick garlic clove, diced carrots, mushrooms, celery, meat curry
2 star anise powder, turmeric, cinnamon stick, star anise and chicken
1 chicken thigh, cubed thigh to pan and sauté for 5 minutes over medium heat.
500g Arborio rice, cooked Add Arborio rice, chicken stock and chilli powder. Bring
500ml chicken stock pan to a boil, and turn to low heat until soup is absorbed by
Chili powder the rice. Add prawns, squid and mussels to pan and stir over
3 prawns low heat. Add in melted butter and stir until fully absorbed.
1 squid, cut to rings Drizzle with olive oil and serve immediately.
3 mussels
Salt and pepper, to taste
Olive oil
Butter, melted

WWW.ASIACUISINE.COM